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Cream cheese white chocolate mousse cake | Cook kafemaru's recipe transcription

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cook kafemaru

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Ingredients

(A) fresh cream : 80g
(A) White chocolate : 80g
Cream cheese : 200g
Fresh cream : 120g

Time required

30minutes

Procedure

1) Prepare the white chocolate 00:05
Put (A) in a bowl.
Heat in the microwave at 600W for 40 seconds.
Mix and dissolve.
2) make the dough 00:29
Put cream cheese in another bowl and knead.
Add the heavy cream in two batches and mix each time.
Add 1 and mix.
3) cool and harden 01:53
Pour 2 into the mold.
Chill in the refrigerator for a few hours to harden.
4) 仕上げる 02:15
型から生地を取り出す。
濡れタオルを電子レンジで温め、生地の側面にあてる。
クリヤーホルダーを外す。
熱湯にくぐらせた包丁でお好みのサイズに切り分けて完成。

Point

・We use fresh cream with 35% milk fat.
・Bring the cream cheese to room temperature.
・Cream cheese and fresh cream are the amount that can be used up.
・Uses a round shape with a 12 cm bottom.
・Clear holders are laid on the sides and bottom of the mold.
・When the cake melts in step 4, cool it in the refrigerator again to harden it.
・You can use a pudding cup for the mold.
・The time required does not include the time to cool in the refrigerator for several hours.